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Recipe: Philly Cheesesteak Pasta Skillet - Quick and Easy Weeknight Dinners

Recipe: Philly Cheesesteak Pasta Skillet - Quick and Easy Weeknight Dinners
From The Kitchn - September 13, 2017

Philly Cheesesteak Pasta Skillet

1 tablespoon olive oil
1 large yellow onion, halved and sliced 1/2-inch thick
1 teaspoon kosher salt, divided
1 medium red bell pepper, halved and sliced 1/2-inch thick
1 clove garlic, minced
1 pound ground chuck
1/2 teaspoon freshly ground black pepper
8 ounces dry rotini pasta
2 (14.5-ounce) cans low-sodium chicken broth
1 1/2 cups (4 1/2 ounces) shredded provolone cheese, divided
1 1/2 cups (4 1/2 ounces) shredded pepper jack cheese, divided

Heat the oil in a 10-inch high-sided skillet over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt, and saut until beginning to brown and soften, about 5 minutes. Stir in the bell pepper and garlic, and cook for 2 to 3 minutes until bell peppers begin to soften and garlic is fragrant. Add the ground chuck, pepper, and remaining 1/2 teaspoon salt. Cook, breaking up the meat into small pieces with a wooden spoon, until browned and no pink remains, 5 to 7 minutes.

Recipe Notes

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